Smoked Pork Loin Sandwiches with Vinegar Slaw

Thin-Sliced Smoked Pork • Honey-Vinegar BBQ Sauce • Vinegar Slaw

There are some cuts of meat that practically tell you what they want to become. This pork loin took a little longer to figure out.

Instead of treating a lean pork loin like pulled pork and cooking it until it falls apart, I went the opposite direction: season it overnight, smoke it gently, keep the center juicy, then slice it thin and pile it onto soft rolls.

The pork gets a sweet-savory crust from Honey Hog, garlic, onion and coarse black pepper. A homemade vinegar sauce brings that Carolina-style tang, but a little honey and a cornstarch slurry give it just enough body to cling to the sliced meat. Crunchy vinegar slaw finishes the whole thing.

Add a pile of crispy shoestring fries and dinner is done.

Serves: About 8
Smoker Temperature: 250°F
Best Served With: Shoestring fries or seasoned potato wedges

Smoked Pork Loin

Ingredients

• 1 boneless pork loin roast, about 4 to 4½ pounds before trimming
• 2½ tablespoons Meat Church Honey Hog BBQ Rub
• 1½ teaspoons granulated garlic
• 1½ teaspoons granulated onion
• 1½ to 2 teaspoons 16-mesh coarse black pepper

The Night Before

Trim the pork loin well, removing heavy exterior fat, silver skin and any tough connective tissue.

Pat the pork completely dry.

Combine the Honey Hog, granulated garlic, granulated onion and coarse black pepper. Season the pork generously on every side, including both ends.

Place the seasoned loin on a wire rack set over a sheet pan and refrigerate uncovered overnight.

This gives the seasoning time to work into the surface while also drying the exterior slightly for better smoke and crust the next day.

Smoking the Pork

1. Preheat the smoker to 250°F.
2. Place the pork directly on the smoker grate and insert a temperature probe into the thickest portion.
3. Smoke until the coolest part of the pork reaches approximately 140–142°F.
4. Remove from the smoker and loosely tent with foil.
5. Rest for 15–20 minutes, making sure the pork reaches at least 145°F before serving.
6. Slice the pork very thinly across the grain.

Important: Do not cook pork loin like pork shoulder. The goal here is juicy, sliceable meat—not shreddable meat.

Honey-Vinegar BBQ Sauce

Ingredients

• 1 cup apple cider vinegar
• 2 tablespoons packed brown sugar
• 2 tablespoons honey
• 1 tablespoon ketchup
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon hot sauce, plus more to taste
• ½ teaspoon granulated garlic
• ½ teaspoon granulated onion
• ½ teaspoon kosher salt
• ½ teaspoon coarse black pepper
• ¼ teaspoon cayenne pepper, optional
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Make the Sauce

1. Combine the vinegar, brown sugar, honey, ketchup, crushed red pepper, hot sauce, garlic, onion, salt, black pepper and cayenne in a small saucepan.
2. Bring to a gentle simmer over medium-low heat, stirring until the sugar and honey dissolve.
3. Whisk the cornstarch and cold water together in a small bowl.
4. Slowly whisk the slurry into the simmering sauce.
5. Cook for another 1–2 minutes, stirring constantly, until lightly thickened.
6. Remove from the heat and adjust the vinegar, honey or hot sauce to taste.

The finished sauce should still be loose and tangy but thick enough to cling to the sliced pork.

Vinegar Slaw

Ingredients

• 1 small green cabbage, about 6 cups finely shredded
• 1 large carrot, shredded
• ⅓ cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1½ tablespoons sugar
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Make the Slaw

1. Whisk together the vinegar, Dijon mustard, sugar, olive oil, salt and black pepper.
2. Add the cabbage and carrot and toss thoroughly.
3. Refrigerate for at least 30 minutes.
4. Toss again immediately before serving.

Build the Smoked Pork Loin Sandwiches

Pile thin slices of smoked pork onto a soft hamburger or potato roll. Drizzle with warm honey-vinegar BBQ sauce, or toss the pork with just enough sauce to lightly coat it.

Top with vinegar slaw and another small splash of sauce if desired.

What to Serve With Smoked Pork Loin Sandwiches

We served ours with crispy shoestring fries. Seasoned potato wedges are another easy option.

The sandwich already has smoky pork, tangy sauce and crunchy slaw, so it doesn’t need a pile of heavy barbecue sides.

Storing and Reheating Leftovers

Keep leftover pork unsauced whenever possible and refrigerate the pork, sauce and slaw separately.

Reheat the thin-sliced pork gently with a splash of reserved cooking juices or a small amount of sauce just until warmed through.

Estimated Nutrition

Per sandwich, based on approximately 8 servings:

• Calories: approximately 470
• Protein: approximately 41 g
• Carbohydrates: approximately 44 g
• Fat: approximately 15 g
• Fiber: approximately 3 g

Nutrition is an estimate and will vary based on trimming, portion size, sauce, slaw and the brand and size of roll used. Fries are not included.